A little bit of what you fancy does you good: Boozy Syllabub

Boozy Syllabub

Recipe by Elizabeth David
Servings

8

servings
Prep time

15

minutes
Calories

437

kcal

A classic dessert that is sweet but light texture. Prep ahead the day before you plan to serve it. It’s a no fuss option and a bit boozy too!

Ingredients

  • 225ml (8fl oz) white wine

  • 50ml (2fl oz) brandy

  • pared rind and juice 2 lemons

  • 100g (4oz) caster sugar

  • freshly grated nutmeg

  • 1 x 568ml pot double cream

  • 500g (1lb 2oz) raspberries

Directions

  • Put the first four ingredients into a bowl and stir until the sugar has dissolved. Cover the bowl and leave to marinate overnight.
  • Next day, strain the marinade liquid into a bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape. Do not overbeat or it will curdle. Divide the raspberries among 8 glasses and spoon the syllabub on top. Will keep for 24 hours in the fridge.